Ingredients Main Dish

• 1 1/2 cups Fratelli Beretta Pancetta, cooked crispy, crumble
• 1 1/2 cups shredded cheddar cheese
• 1 cup frozen broccoli florets, thawed, drained
• 1 tablespoon onion, chopped
• 4 eggs
• 1 cup heavy cream or half & half
• 1/2 tsp salt
• 1/2 teaspoon pepper

Instructions

1. Heat oven to 350°F.
2. In a medium bowl, mix cream, eggs, salt, and pepper; set aside.
3. Layer the Fratelli Beretta Pancetta, Broccoli, cheeses, and onion in crust-lined tart pan.
4. Pour egg mixture over the top.
5. Bake 35 to 45 minutes and golden brown.
6. Let stand 5 to 10 minutes before serving.

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Ingredients Crust

• 2 cups all-purpose flour
• 1/4 teaspoons salt
• 2/3 cup cold butter
• 4 to 5 tablespoon cold water

Instructions

1. In a bowl, combine flour salt and butter, with a pastry blender or fork cut in butter until coarse meal forms.
2. Add iced water, 1 tablespoon at a time, until dough forms a ball.
3. If the pastry crust is being made in advance at this point wrap in plastic and refrigerate.
4. Roll out dough on lightly flour surface about 12” round to fit a 9” tart pan.
5. Place crust centered over the pan, pressing evenly into the bottom and sides of tart pan.
6. Trim crust round the edge of the pan.
7. Pie crust is now ready to fill.